One of the five Bordeaux varietals and parent to Cabernet Sauvignon (with Sauvignon Blanc) it has often been used in Bordeaux blends or Meritage, but Cabernet Franc is sufficiently widely grown to be one of the world’s 20 most planted cultivars and a fabulous varietal when vinified alone.

Christopher Sawyer, Pam Starr, and John Skupny (left to right) photo by John Compisi

For the first in our 2015 Single Varietal Tasting Series, we chose Cabernet Franc because it is an incredibly friendly wine either directly out of the barrel or paired with food.

John Skupny, Lang and Reed, was our varietal expert and Christopher Sawyer, The Sommelier Files, moderated the blind tasting of 27 unique Cabernet Franc wines. The goal of this Single Varietal Tasting Series is to showcase the diversity of the varietal in different Northern California terroirs and with different winemaking styles to the Sommeliers and Wine Buyers working in the industry in Northern California. We are hoping through education and exposure to the varietals showcased to increase their presence on wine lists and the demand from wine buyers. Additionally, by supplying the depth of regional varietal coverage, we would like our frontline Sommeliers to be able to knowledgeably showcase the varietal to our visitors and locals alike.

The terroir required for Cabernet Franc is reasonably warm, much like Cabernet Sauvignon, although Cabernet Franc buds and ripens earlier and is less susceptible to frost. Pam Starr, Crocker & Starr, said in the vineyard Cabernet Franc is more difficult than Pinot Noir and quite the wild child throwing laterals and second crops, but worth the effort because Cabernet Franc will always a be a winedrinkers drink.

Architecture of Cabernet Franc by Lang & Reed

“Cabernet Franc is an older Bordeaux variety and it is said that it is closer to its wild parentage. Vines that are more closely related to wild vines are generally more sensitive to the terroir in which they are grown and show more of the characteristics of the specific terroir.” Aaron Pott, winemaker, said in Edible Marin & Wine Country, Spring 2013. This is what we found in our blind tasting, the architecture of the grape (see chart from Lang & Reed) was wildly diverse and presented itself in many wonderful nuances and exotic combinations. Some Sommeliers commented that it refreshing to be offered a change from the reigning diet of Cabernet Sauvignon and Merlot. Others said that had never seen as many quality Cabernet Francs presented in a single varietal tasting and found the diversity of the varietal within Northern California enlightening.

Napa Valley Vintners lists 139 wineries Sonoma County Vintners list 43 that produce Cabernet Franc, so when the pendulum swings away from super-concentrated, high-alcohol reds, Cabernet Franc may be expected to benefit and the variety available in Northern California will give continue to give pleasure to our ravenous Francophiles and newcomers alike.

Winemaking styles for this versatile grape showed most winemakers looking for a ripe flavor and minimal pyrazines; all removed stems; most used at least some French oak, and completed malolactic fermentation in the barrel. But there the similarities parted. Harvest occurred between 23-28 Brix, 3.6-3.85 pH, 5.0-6.5 g/L TA from night to early morning, some favoring cold soak and others using none at all. New oak varied from 25%-100% and time in barrels from 15-36 months with some Winemakers favoring light and others extensive maceration. The state alcohol varied from 13.0%-15.4% Many Winemakers agreed that due to limited availability they might release the wine ahead of when they would under perfect conditions due to consumer demand.

Additionally wines from France and other US regions were included as ringers to bring the number of wines to 30.

Our next Single Varietal Tasting in Syrah with Ehren Jordan of Failla wines on May 5. If you work in the industry and would like to attend one of our events, please contact me directly with your information (jolenespatter@gmail.com).

If you are a winery that would like for us to consider you wine for inclusion in our tasting series. Send me information on the wine you would like to submit and the basic technical information on the wine, such as vineyard, percent of varietal, etc.